Legendary Dishes | Bündner Bohne und Gerstensuppe (Grabünden bean and barley soup)

SWITZERLAND

In the Swiss mountains the making of barley soup is considered an art-form. This is the version from the east of Switzerland, full of pork products – now cooked throughout the confederation.

2.4 litres water
4 smoked pork sausages, chopped small
250 g potatoes, chopped small
250 g bacon / ham, cubed
150 g cabbage, sliced
150 g carrots, cubed
1 leek, sliced
100 g barley, soaked overnight
100 g celeriac, chopped small
100 g onion, sliced
100 g white beans, soaked overnight
50 g butter
15 g sunflower oil
1 bay leaf
Chives, bunch, chopped
Pepper, large pinch
Salt, large pinch

Sweat cabbage, carrots, celeriac, leek and onions in butter and oil over a low heat, about 15 minutes. Add barley and beans, water, bay leaf and bacon or ham. Cook for three hours. Add potatoes and sausages after 150 minutes, cook for 30 minutes. Season, serve garnished with chives.

LEGENDARY DISHES


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